Table 4.
Changes in the sales-weighted average content of key nutrients between dates t 0 and t 1 in Potato Chips
| Potato chips | Weigthed average at t 0 | Weigthed average at t 1 | Variation of the weighted average t 1/t 0 | Reformulation | New products and product withdrawals | Consumers switching | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| (a) | (b) | (c) | (d) | (e) | (f) | ||||||
| Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | Scenario 1 | Scenario 2 | ||
| Total fats | 34.7 | 34.5 | 34.6 | −0.4% | −0.4% | 0.2% | 0.1% | −0.3% | −0.4% | −0.3% | −0.1% |
| SFA | 8.4 | 3.5 | 4.4 | −58.5% | −47.4% | −52.1% | −31.4% | −22.4% | −17.7% | 16.0% | 1.8% |
| Sodium | 0.7 | 0.6 | 0.6 | −12.6% | −10.2% | −11.1% | −6.7% | −4.2% | −3.4% | 2.7% | −0.1% |
(a) Sales-weighted mean nutrient content at t 0 (g/100 g)
(b) Sales-weighted mean nutrient content at t 1 (g/100 g)
(c) Total change in the sales-weighted mean nutrient content between t 0 and t 1 (%)
(d) Contribution of reformulation of existing food products to changes in the sales-weighted mean nutrient content (%)
(e) Contribution of product renewal (launching/removal of products) to changes in the sales-weighted mean nutrient content (%)
(f) Contribution of consumers switching between existing products to changes in the sales-weighted mean nutrient content (%)
(c)=(d)+(e)+(f)